Honestly, Ramsey is kind of a shitty chef. Never really came up with anything exceptional in his career, but he is a great business person.

I'll give this a whirl at some point though, minus stupid roasted tomatoes for breakfast.

Edit:Basically what he's making is a savory soufflé in a pot. Would still tie in well with what we consider American breakfast, but not what I'd really call scrambled eggs.

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It's well known that he's more of a business man nowadays, but he was widely recognized as an exceptional chef back in the 90's before he split up his time between television and his love for cooking. He's still very good, he's just not as dedicated as he was then.

For celeb chefs, I'm a big fan of Batali and Symon. Inventive dudes but strong fundamentals.

For at home style, Alton Brown is actually one of the best out there for awesome takes on classics.

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#2 - Milk - the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Theres a reason when you add milk after you eat the eggs there is a pile of liquid on the plate. You want to add some after cookinng, like creme fraiche for a creamier egg, go ahead

#3 - Salting before cooking, its not cut and dry, more personal taste. I think Salt breaks down the egg a bit more before the cooking and can make it a bit tougher and not as fluffy as doing it after cooking.

#4 & #5 - Whisk your eggs vigorously right before you add them to the pan. Meaning if you whiski the shit out of it, then turn your pan on and wait for the pan to heat up, then your eggs basically deflate and you lose the air/volume you added while whisking, it would be less fluffy.

Also a lot of people make the mistake of having the heat up way way to high. You want a medium low heat, you want to put the pan on and off the heat if it gets too hot.

Ive seen the Ramsey video a year or so ago and I basically cook my eggs like that. I like them a bit wet and under cooked as some would say even though its not

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#2 - Milk - the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Theres a reason when you add milk after you eat the eggs there is a pile of liquid on the plate. You want to add some after cookinng, like creme fraiche for a creamier egg, go ahead

#3 - Salting before cooking, its not cut and dry, more personal taste. I think Salt breaks down the egg a bit more before the cooking and can make it a bit tougher and not as fluffy as doing it after cooking.

#4 & #5 - Whisk your eggs vigorously right before you add them to the pan. Meaning if you whiski the shit out of it, then turn your pan on and wait for the pan to heat up, then your eggs basically deflate and you lose the air/volume you added while whisking, it would be less fluffy.

Also a lot of people make the mistake of having the heat up way way to high. You want a medium low heat, you want to put the pan on and off the heat if it gets too hot.

Ive seen the Ramsey video a year or so ago and I basically cook my eggs like that. I like them a bit wet and under cooked as some would say even though its not

I wasn't sure where to put the step about the pan, so I just kind of threw it in there. If I were to do this, I'd have the pan be first but I also don't need instructions so it would be plenty ready by the time I was done whisking. Wanted to mention heat because people tend to go overboard.

While I agree with the salt thing in theory as far as doing prep, etc, if you're making the eggs in the span of a few minutes, I don't see salt breaking anything down before it starts cooking. Sort of a non-issue there.

As for milk, I've never had an issue using it where the eggs weren't cooked or left liquid on a plate. I prefer it over cream cheese, sour cream, etc because it doesn't alter the flavor of the eggs. To me, eggs are too delicate to add the flavor of a creamy product and not have it come through. Like that Ramsey recipe isn't really scrambled eggs to me, but some kind of pan soufflé dish. If you gave that to someone for breakfast that wanted scrambled eggs, they might like it, but it wouldn't be exactly what they wanted.

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I already messaged someone about this, but now that we're all talking food, I'll repeat here.

Most stuff is great in bacon grease, but I generally don't cook my eggs in it, as it makes them taste like bacon, which you're obviously already eating if you had bacon grease in a pan. When you're making a composed meal, you're looking for complimentary and contrasting flavors, not for everything to taste the same.

Where bacon grease is awesome though is in an omelet. Make your bacon and then partially cook your omelet contents (sans cheese) in the grease, then add it to the omelet before your fold it over. Will bring out some great flavors in your veggies and make for fortified omelet goodness.

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